Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. A British Classic that normally uses cherries. Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. A British Classic that normally uses cherries Vicky@Jacks Free-From Cookbook.

To begin with this recipe, we have to first prepare a few components. You can have vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Prepare 300 g gluten-free / plain flour
  2. Take 1/8 tsp xanthan gum
  3. Take 90 g light brown sugar
  4. Take 65 g ground almonds
  5. Prepare 190 g gold foil-wrapped Stork margarine block
  6. Make ready 150 g seedless raspberry jam
  7. Get 200 g fresh raspberries
  8. Prepare 125 g caster sugar
  9. Get 125 g Stork block as above
  10. Take 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
  11. Take 75 g plain / gluten-free flour
  12. Make ready 75 g ground almonds
  13. Prepare 1/2 tsp baking powder
  14. Get 1/2 tsp almond extract
  15. Get as needed flaked almonds for topping

Slightly surprisingly then, this raspberry bakewell tart actually started life as my dad's invention. He wanted to create a bakewell tart at home. Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam. Our Raspberry Bakewell Traybake has a crunchy base, layered with raspberry jam, buttery frangipane and almonds.

Instructions to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper
  2. Combine the flour, xanthan gum, almonds and sugar in a bowl
  3. Add the softened margarine and cut in until the mixture resembles crumbs
  4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden
  5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base
  6. Scatter the raspberries over and set aside
  7. In a clean bowl cream together the caster sugar and softened Stork
  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!
  9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top
  10. Let cool completely in the tin before slicing into squares or fingers
  11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving
  12. Will keep well in an airtight container for 2 - 3 days
  13. Serves 15 squares / 30 fingers

Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam. Our Raspberry Bakewell Traybake has a crunchy base, layered with raspberry jam, buttery frangipane and almonds. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart. They are more like a Bakewell Tart, really.

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